Edamame Corn Salad on Top of Lettuce

Recipe courtesy of The Soyfoods Council.

Recipe Ingredients:

Edamame-Corn Relish:
1 (16-ounce) bag frozen sweet corn
1 (16-ounce) bag frozen shelled edamame
1/4 cup red onion, diced
2 Roma tomatoes, diced
1 medium cucumber, peeled and diced
2 teaspoons garlic, minced
1/2 cup red wine vinegar
1/2 cup vegetable oil
1 tablespoon salt
2 teaspoons ground black pepper

Red Wine Vinaigrette:
3 cloves garlic, minced
1 teaspoon dried oregano
1 shallot
1 teaspoon dried basil
1/2 cup red wine vinegar
1 teaspoon salt
1 teaspoon ground black pepper
1 1/3 cups vegetable oil

Lettuce Mix:
4 cups chopped romaine
4 cups chopped iceberg

Cooking Directions:

1. Preheat oven to 400°F (205°C). On a baking sheet add sweet corn and edamame, place in oven for 10 to 12 minutes or until corn starts to brown. Remove from oven, cool.
2. In a large mixing bowl add edamame, corn, red onion, tomatoes, cucumber and garlic, mix well.
3. In a small mixing bowl add red wine vinegar, vegetable oil, salt and pepper, mix together. Add to corn mixture, toss to mix. Set aside.
4. For the vinaigrette, in a small mixing bowl add garlic, oregano, shallot, basil, red wine vinegar, salt and pepper. With a hand-held mixer-immersion blender, purée all ingredients. Slowly drizzle in oil while mixing to emulsify dressing.
5. In a large bowl add lettuces, toss to mix. Add dressing, toss to mix. Evenly divide on plates. Top with edamame-corn relish evenly divided between plates. Serve immediately.

Makes 8 servings.

Recipe and photograph courtesy of The Soyfoods Council.